Muffins (Anglais) Relié – avril 1999
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There are still a few we haven’t tried yet that look as though they might be good. The Apple Muffins, for instance; Pear and Pecan Muffins, Date and Walnut Muffins, and Raspberry Streusel Muffins. There are also a few savory muffins that might work out: Corn Muffins, Seeded Cheese Muffins, Cheese and Herb Muffins, Olive, Rosemary, and Parmesan Muffins.
Too many of the muffins are designed for desserts for our taste, as when dessert rolls around we usually have other things we’d rather make. And not all of the muffins are entirely good.
Let’s talk about the White Chocolate Muffins. Sounds fantastic, huh? Instead they’re overly buttery and not sweet enough. I don’t know if that’s a matter of not enough sugar and too much butter, or if when it says “chopped white chocolate” it really means “finely chopped white chocolate” so that it’ll be distributed better. I suspect a combination of the two is at work here. Either way, you might want to eat these half-frozen, which takes care of some of the buttery taste and makes them a little sweeter.
The Orange and Poppy Seed Muffins are good, but again, not sweet enough. Don’t get me wrong; I like food that isn’t incredibly sugary. But there are certain tastes that my taste buds associate with sweetness, and to have some of that sweetness tempting me without the rest to deliver is just frustrating.
Maybe you’ll find more of value in this cookbook than we have. Maybe you’ll appreciate the dessert muffins more than we do. But unfortunately, the flavors I’ve tasted here haven’t impressed me nearly as much as those in other cookbooks.